GERMAN SAUSAGES WITH APPLES, SAUERKRAUT, AND ONION

German Sausages with Apples, Sauerkraut, and Onion image

Provided by Martha Stewart

Number Of Ingredients 9

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1 to 2 tablespoons vegetable oil
12 links assorted fully cooked German sausages
1 large white onion, thinly sliced
2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices
1/4 cup apple cider
1 pound sauerkraut
3 large sour pickles, quartered, for serving
1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving
Assorted mustards, for serving

Steps:

Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)